Parisian Cream Wafers

There is something undeniably magical about a cookie that acts more like a pastry. If you are looking for a delicate, sophisticated treat that melts in your mouth with every bite, look no further than these Parisian Cream Wafers.

Often known simply as “cream wafers,” these buttery little sandwich cookies are a staple in many holiday baking rotations, though they are light enough to enjoy year-round at weddings, baby showers, or afternoon teas. Unlike a standard sugar cookie, this dough is made without eggs, relying instead on heavy cream and butter to create many microscopic, flaky layers.

When coated in granulated sugar and sandwiched with a rich, velvety buttercream, the result is a texture contrast that is absolutely addictive: crunchy and sugary on the outside, tender and flaky on the inside.

What Are Parisian Cream Wafers?

Parisian Cream Wafers are petite sandwich cookies consisting of two main components:

1. The Wafer: A rich pastry dough made from flour, butter, and heavy cream. It is not overly sweet on its own, which is why it is coated in sugar before baking.
2. The Filling: A sweet, American-style buttercream that can be tinted with food coloring to match any festive occasion.

Because they are small and bite-sized, they are perfect for gifting or adding to a dessert spread where guests want just “a little something sweet.”

Why You Will Love This Recipe

• Puff Pastry Texture: Because the dough uses heavy cream, the cookies bake up light and airy, similar to a pie crust or puff pastry, rather than dense like a shortbread.
• Simple Pantry Staples: You likely have all the ingredients in your fridge and pantry right now. There are no complicated or hard-to-find items required.
• Highly Customizable: While the vanilla filling is classic, these cookies are a blank canvas. You can easily dye the filling pink for Valentine’s Day, pastel green for Easter, or red for Christmas.
• Freezer Friendly: These are some of the best cookies for making ahead of time. They freeze beautifully, making your holiday prep stress-free.

Key Ingredient Notes

To get that perfect bakery-style consistency, it helps to understand your ingredients. Here is a breakdown of what goes into these wafers:

• Unsalted Butter: You will need butter for both the dough and the frosting. It is crucial that your butter is at room temperature so it can be beaten to a fluffy consistency. Using unsalted butter allows you to control the salt level in the recipe.
• Heavy Cream: This is the star ingredient. The fat content in the heavy cream provides richness and tenderness that milk or half-and-half simply cannot achieve. It replaces eggs in this recipe, acting as the binder and moisturizer.
• All-Purpose Flour: Standard flour provides the structure. Be careful not to over-measure your flour (spoon and level it), or the dough may be difficult to roll out.
• Granulated Sugar: Used for coating the cookies before they hit the oven. This gives the cookies a sparkling appearance and a delightful “crackle” when you bite into them.
• Powdered Sugar: Essential for the buttercream filling to ensure it is smooth and not gritty.

Pro-Tips for Making the Best Cream Wafers

These cookies are easy to make, but a few technical tips will ensure they turn out perfect every time.

1. The Chill Time is Mandatory

The dough is very high in fat (butter and cream). If you try to roll it out immediately after mixing, it will be sticky and unmanageable. You must refrigerate it for at least 2 hours. If your kitchen is warm and the dough gets soft while you are cutting shapes, pop it back in the fridge for 10 minutes to firm up.

2. Docking the Dough

You will notice the instructions call for pricking the cookies with a fork. In baking, this is called “docking.” Because this dough puffs up like pastry, if you do not prick it, the cookies will balloon into round balls rather than flat wafers. Pricking them allows steam to escape so they stay flat and stackable.

3. Do Not Overbake

Parisian Cream Wafers are meant to be pale. They should not turn golden brown like a chocolate chip cookie. Keep a close eye on the oven; 7 to 9 minutes is usually the sweet spot. They might look slightly underdone when you pull them out, but they will firm up as they cool.

4. Matching the Pairs

Since these are handmade, your circles might vary slightly. A great tip is to lay all your baked cookies out on the counter and match them up by size before you start frosting. This ensures every sandwich looks uniform.

Storage and Freezing Instructions

How to Store:
Once assembled, these cookies should be stored in an airtight container in the refrigerator. They will stay fresh for up to 7 days. The cold temperature keeps the buttercream firm and the pastry flaky.

How to Freeze:

• Baked and Filled: You can freeze the fully assembled cookies. Place them in a single layer on a baking sheet and freeze until solid (about an hour). Then, transfer them to a freezer-safe bag or container. They last for up to 3 months. Thaw in the refrigerator overnight before serving.
• Dough Only: If you want to prep ahead, you can make the dough, wrap it tightly in plastic wrap, and freeze it for up to 2 months. Thaw it in the fridge before rolling and baking.

Frequently Asked Questions

Can I use half-and-half instead of heavy cream?
It is highly recommended to use heavy cream. The fat content is necessary to create the flaky layers. Lower-fat dairy may result in a tougher cookie that doesn’t melt in your mouth as effectively.

Why is my dough cracking when I roll it?
If the dough is cracking, it might be too cold. Let it sit on the counter for 5 to 10 minutes to soften slightly. Conversely, if it is sticking, it is too warm—put it back in the fridge.

Can I add flavor to the filling?
Absolutely! The recipe calls for vanilla, but you can swap that for almond extract, peppermint extract, or even lemon juice to change the flavor profile.

Do I have to use food coloring?
No, the food coloring is entirely optional. Leaving the filling white looks very elegant and classic, especially for weddings or winter themes.

Print